Recipe is from an IC Safe CookbookIngredients1-2 tbsp canned pumpkin2 tbsp vanilla extract 1/4 tsp cinnamon 1/4 tsp ginger 1 cup soymilk 1 tbsp Silk® creamer, optional3 tsp honey, sugar or sweetener to taste 1/2 cup strong low acid coffee or herbal coffee substitute InstructionsIn a saucepan, heat soymilk, Silk® creamer, sugar and pumpkin puree until steaming. Stir in vanilla, cinnamon and ginger. Remove from heat. Blend with a hand blender until thick and foamy. Pour into a large mug, along…
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